Three-Cup Chicken | A Recipe Learned from Chef Chengjuan

The seasonings are a collection, but I didn't use any scallions, and I didn't use as much ginger, garlic, or carrots. The small white square oil dish clearly shows that sesame oil is heavier than vegetable oil. I diluted my own vegetable oil in the bottle at a 1:1:1 ratio 😁. I couldn't find chrysanthemum petals, so I substituted lettuce. The flavor is definitely not as good as the original recipe, but we eat lettuce much more often than chrysanthemum petals at home, and buying extra can be used with noodles, in soups, or as a dipping sauce. Also, lettuce has the same properties as chrysanthemum petals.

Buy chicken pieces from the supermarket that are suitable for stir-frying, remove any remaining feathers and toenails from the chicken feet, add a small spoonful of salt and a little cooking wine to a container, and wash them clean with water.

Draining and then using kitchen paper to further remove excess water is very important. If you don't have kitchen paper, just let it air dry to avoid carrying excess water into the next step.

Pour in 1/3 of the light soy sauce from the three cups of seasoning, then add a spoonful of cooking wine and a spoonful of cornstarch.

Add the chicken pieces and mix well in one direction. After about 3-5 minutes, you'll feel a sticky, chewy texture between the chicken pieces, with the sauce completely coating them and the container no longer liquid. Seal with plastic wrap and let it sit for 10 minutes. During this time, prepare the ginger, garlic, cilantro, lettuce, carrots, and the plating.

Cook over high heat

Pour in the prepared oil to coat the pan, then add the chopped ginger and garlic and sauté until fragrant.

Add the marinated chicken pieces and stir-fry quickly.

Add the prepared rice wine, stir-fry evenly, then add the remaining light and dark soy sauce, stir-fry evenly.

Cover the pot, turn the heat to low, and simmer for 10 minutes.

Unsure if it will stick to the pot, check after about 5 minutes of simmering. If the broth has indeed evaporated, add a little rice wine, cover, and continue simmering. This step is purely because although I know the exact amounts of seasonings, I actually add them by feel. If you have good control over your own heat and pot, it's best not to open the lid during simmering.

Ten minutes later, add the chopped cilantro and lettuce, and stir-fry quickly.

Arrange the cooked ingredients on a plate, and finally garnish with chopped dried red chilies.

It looks good, and I like it very much.

I couldn't resist taking a bite, and wow, it was so tender and juicy! A perfect recreation! The lettuce stems were soaked in chicken broth—it was so delicious! The tuition was definitely worth it! 😏